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Created by Borys Saciuk of 15 Romolo in San Francisco, courtesy of Campari.


  • 1 ½ oz Cabo Wabo reposado tequila
  • ¾ oz Campari
  • ¾ oz fresh grapefruit juice
  • ¼ oz fresh lemon juice
  • 1 tbsp agave nectar
  • Fresh egg white
  • Pinch of Indonesian pepper


Beginning with agave nectar and pepper, combine all ingredients in a cocktail shaker with ice. Shake vigorously and strain over fresh ice into tall glass. Garnish with long grapefruit peel.

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